NATE'S NAPALM SALSA
by Nate Cervantes

• 12 habanero chilies (yellow) -- stemmed not seeded
• 4 habanero chilies (red) -- stemmed not seeded
• 4 green chilies (Anaheim's) -- stemmed not seeded
• 1 medium onion --chopped
• 6 Jalapeno pepper --- stemmed not seeded
• 4 medium garlic cloves -- minced
• 1 #10 can peeled whole tomatoes
• salt ( to taste )

Boil pepper until soft. Peel and stem peppers leaving seeds. Mince the garlic cloves. While wearing gloves and protecting your eyes, mash the peppers, onions, garlic and tomatoes in a bowl., Do not use a food processor or blender ( it makes the salsa foam and inhibits the true taste of the peppers). Use the tomatoes juice to thin the salsa to serving consistency.

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